I baked this Orange Cranberry Bundt Cake as dessert when a couple of good friends came over to dinner. In full disclosure, not only did they come to dinner, they brought dinner. I needed a special dessert to stand up to Janell and Jerry's wonderful lasagna, which we've had before and knew would be delicious treat. However, did I get a photo of it? No. Did I forget to try to wheedle her recipe out of her? Yes. Another time.
But I digress. I was talking about Orange Cranberry Bundt Cake. Wanted something citrus to offset the richness of the pasta but nice and sweet as an ending note to the meal. This works quite well. The orange and cranberries are tart in a sweet velvety, almost pound cake-like texture. Perfect with a glass of milk to catch up with old friends over.
The cake is a simple straightforward two bowl method, well, two bowls and a cutting board when you count the fruit. Preparation is creaming the wet ingredients, followed by adding the dry ingredients, and stirring in the cranberries. The most time consuming part is the zesting the oranges and chopping the cranberries up a bit. The cranberries are then tossed with a little flour to help keep them suspended in the batter, instead of racing to the bottom. The only "odd" addition is a bit of corn starch to help lighten up the batter a bit and create a finer crumb.